Los Espantos The Ghosts

I remember back when I was a child that my father, mother and his grand aunt used to seat us around them to relate stories of their own childhood, or legends they either heard or were told by their own parents. The best stories that I remember were the stories of spirits, ghosts. People called them "espantos;" like the Llorona (The Weeping Lady) El Cadejo (Demon Dog), La Siguanaba, El Sombreron (The Little Man with Big Hat), La Casa Espantada, (The Haunted House) and the ghost who had no behind. This last I think was made up by my father because I haven't heard it anywhere else.

Maria was the name of a beautiful native who had fallen in love with a young Spanish fellow, he promised to take her back to Spain and married her, he asked her to leave everything behind, she was so crazy in love with this young man and the future life she would have with him. One night under a full moon, she took her three children to wash her clothes and bath herself to be presentable to her lover, on the way to the river she heard these two fellows talking behind some trees, she heard her lover saying to his friend, *I have fallen in love with this beautiful virgin maiden, and I have proposed to her to eloped with me to the old World*, hearing this she hurried to the river and took her children into the waters drowned them. When the children were found the church excommunicated her, and cursed her to roam the Earth for eternity until she found her children. Her lover hearing this since he was devoted to God and his teachings abandoned her. Now every full moon in the woods of Guatemalan mountains we hear from afar the weeping lady calling her children.

El Cadejo or Demon dog, is a humongous dog that protects men who are pure at heart and travel the roads at night either from their home to work or vice versa, but will kill those who are not good people, other people have also told the story that El Cadejo is a protector of drunks, some people say they are two different dogs, one black and the other white with fire red eyes. Either way they are very scary. Both of my parents said to have seen this beast up close and personal, once my father said that El Cadejo followed him back home after visiting one of his girl friends and had cross the cemetery to take a short cut, my mother said that when she was a teenage living with her grandmother and her older sister, El Cadejo had jumped from behind some trees right in front of her and stare at both she and her sister and jumped back into the woods.

There are many versions of the story of La Siguanaba, the one I was told by my elders was that she was a Virgin beautiful maiden with waved golden hair, porcelain skin and slender body. She was promised to an old Sugar Plantation owner in the Caribbeans, but she had fallen in love with this young naval officer, he had promised her to marry her and take her away from the old man and the plantation and her family. The night they were to be married she found out that her young officer was already married, feeling betrayed and heartbroken she threw herself down a cliff where there were long thorns in the bottom, before dying she made a pact with the Devil, to lure men to the edge of the cliff if they were unfaithful to their wives, so it became the legend that this beautiful maiden combs her hair by the river or the edge of a pond enamoring men with her beautiful profile, and than bringing them to the edge of the cliff and show herself to them, once she turns around her face is either a face of a horse or a skull of a horse, the men are so frightened that they fall from the edge to their deaths on the thorns.

Torrejas

Ingredients

Serves 6

6 large Guatemalan sweet bread

3 eggs

1 / 2 cup sugar

1 cup sweet whipped cream

2 ounces of raisins (optional)

2 tbs flour

vegetable oil to fry

For the syrup

4 cups water

4 cups sugar or brown sugar

1 large piece cinnamon

2 allspice

1 cup rum

preparation:

It is better to buy the loaves a day earlier to be hard when prepared. Start by cutting the top like a lid, and with a teaspoon carefully remove some crumbs from the middle of the other half of the bread. Fill with the sweet whipped cream and cover with the top.

In a bowl beat eggs whites, flour, until they reach a soft peak, carefully add egg yolks not to flatten the mix, continue beating until it looks like cotton candy .

Heat the oil in a skillet, wrap the bread with the egg and fry it . When you remove them put them in a napkin to absorb the oil.

Syrup preparation:

In a saucepan bring the water, cinnamon, sugar or brown sugar and allspice to simmer for at least five minutes, remove the cinnamon stick, let it cool down, once is cool pour the rum in the syrup, pour the syrup on each serving. For garnish spread some raisings on top of the torrejas.

(for children, exclude the rum)

Gallo en Chicha/Rooster in Chicha

Chicha is a term used in some regions of Latin America for several varieties of fermented and non-fermented beverages, rather often to those derived from maize and similar non-alcoholic beverages. Chicha may also be made from manioc root (also called yuca or cassava), maize, grape, apple or other fruits.

While chicha is most commonly associated with maize, the word is used in the Andes for almost any homemade fermented drink, and many different grains or fruits are used to make "chicha" in different regions.

According to the Real Academia Española and other authors, the word chicha comes from the Kuna word chichab,or "chiab" which means maize. However, according to Don Luis G. Iza it comes from the Nahuatl word chichiatl, which means "fermented water"; the verb chicha meaning "to sour a drink" and the postfix -atl meaning water. (Note that these etymologies are not mutually exclusive.)

The common Spanish expression Ni chicha ni limonada (neither chicha nor lemonade) is roughly equivalent to the English "neither fish nor fowl". (Thus, it is used when something is not easily placed into a category.)

http://en.wikipedia.org/wiki/Chicha

Ingredients to make fermented drink:

Chopped

1 Pineapple

2 ripe Plantains

12 Mombins or Spanish Plums

2 Granny Smith Apples

1 Lb. Blackberries

1 Lb. Nancite

6 cups Sugar

Preparation:

In a close container placed all the chopped ingredients and the sugar and let it stand for a week in room temperature.

Ingredients to cook the Rooster:

25 Lbs. Young Rooster

6 cups of water

15 Scallions

1 Chile pasa (dried red or black chili it can be found in mexican markets)

5 Garlic Cloves

Salt to taste

15 capers

15 prunes

For the Sauce:

1 red bell pepper

1 chile guaque (it can be found in mexican markets)

pinch of castilla pepper (not Black pepper)

5 scallions

10 garlic cloves

1 1/2 tbs. sesame seeds

10 medium riped tomatoes

Preparation:

Placed the rooster in pieces in the chicha and let it stand for 8 hours to marinate. In a big pot placed the rooster and the chicha in 6 cups of water, add all ingredients, except the capers and prunes cover and simmer on high until the rooster is cooked, if is necessary to add more water do so, once is cooked, you will be able to sliced a knife through it with no effort, uncover and keep cooking on low, add capers, and prunes, simmer until is throughly cooked.

Aside in another pot we prepare a sauce to thicken the soup:

1 red bell pepper-1 chile guaque (dried chili) let them soaked in water, seasoned with castilla pepper (not black pepper) In a dry pan placed and roast 5 scallions- 10 garlic cloves - 1 y 1/2 tbs. sesame seeds -10 peeles seeded medium riped tomatoes. Blend all the roasted ingredients and pour the sauce in the pot where the rooster is, let it simmer .

Strawberries and Melons Smoothie

Ingredients:

4 small ripe melons

2 lbs strawberries

14 oz sweet condensed milk

14 oz evaporated milk

4 cups crushed ice

whipped sweet cream

Preparation:

Blend all ingredients and serve it in drinking glasses, garnish with a little whipped cream

Horchata/Rice Water

Ingredients:

1 1/2 Lb broken white rice

14 oz Sweetened Condensed Milk

14 oz Evaporated Milk

1 Tbs Vanilla extract

Sugar

1 Gallon Bottled Water

Crushed Ice

Powdered cinnamon

Preparation:

Soaked broken white rice overnight in 6 cups of water at room temperature. The next day blend on high the soaked rice, mix the sweetened condensed milk and the evaporated milk, the vanilla extract, sugar to taste. Enjoy over crushed ice, sprinkled powdered cinnamon on each glass.

Refresco de Tamarindo/Tamarind drink

Ingredients:

1 Lb Peeled Tamarind

2 cups Warm Water

1 Liter Bottled Water

Sugar

Ice

Preparation:

Place the peeled tamarind in a bowl with two cups of warm water and let stand for half an hour to release the pulp.

After it cools down, with your fingers squeeze the pulp from the seeds to separate the pulp from the seeds, blend the pulp and water and pass through a sieve.

Separately in a large pitcher sweeten the bottled water to taste , mix the blended pulp in the sweetened water, pour ice, serve cold.

Benefits of the Tamarind:

The pulp of tamarind is one of the basic seasonings of Latin American cuisine and also the Asian where is known by the name Kam Mak. It comes from a tropical tree native to Africa, whose fruits are pods tamarind pulp, which is attributed to have healing properties, it heals high fever and is a very gentle laxactive. If the fruits are green, the flesh will taste acid and would be the equivalent of lemon juice in Western cuisine. When the pod has matured is light brown in color, then the pulp has a much sweeter taste and is used for drinks. The tamarind pulp, is also an essential ingredient of the Worcestershire sauce.

Atol de Elote/Corn Porridge

ingredients:

12 soft corn or not too highly seasoned
14 ounces sweetened condensed milk
5 cups water
2 or 3 cinnamon sticks
1 / 4 cups sugar

preparation:

Boiled the cinnamon in the water until the water changes to light brown, remove the cinnamon from the water, remove the water from the heat and let it cool. Slice the corn with a sharp knife, puree with water and pass through a sieve, add the condensed milk and bring to simmer, stirring constantly always from the bottom of the pan to prevent sticking and burning for 10 to 15 minutes until cooked.

makes 8 cups.

CACK-IK

Serves 5-6

ingredients -

6 cups of water
5 pounds chicken or turkey in pieces.
A large head of garlic
A cinnamon sticks.
A pound of green tomatoes (10 or 15 tomatoes).
4 chiles guaque (bite).
10 cloves
A bunch of cilantro.
A bunch of mint.
A bunch of scallions
Achiote and salt.

preparation -

Place a pot with the turkey or chicken in water with the head of garlic and cinnamon stick, as it cooks roast the tomatoes, cilantro, the scallions green tomatoes and chiles in a steel griddle, when the ingredients are all roasted puree with a cup of broth in a blender, then pass the sauce through a fine sieve, to this sauce add the rest of the ingredients in the pot where you are cooking the rooster or turkey, let it simmer until well cooked.

It is eaten with rice and or corn tamales

TAMALES DE CHIPILIN

Start with 2 hours in advance

This recipe makes 30 servings

ingredients -

10 ounces leaf chipilin
4 ounces lard or shortening
1 / 2 pound of cheese (feta cheese can be used [Greek] or cheese tropical)

OPTIONAL
2 1 / 2 pound of corn flour (Maseca)
salt to taste.

To wrap:
1 bag doubler (dried leaves of corn) enough to wrap sheet 30 servings or milpa.

preparation -

Wash and dry chipilin leaves.
Mix the flour with water until you can form balls. Then add remaining ingredients. well blended.
If using sheet bender soaked in hot water for a few minutes until soft, then take them out of the water and dry them.
Place the dough formed in the bender and close it. The size is about 4 oz or as big or small as you wish
Cook steamed about 40 minutes.
Serve warm.

PLATANOS FRITOS/FRIED PLANTAINS

Fried plantains are an excellent accompaniment to many foods, but also a great breakfast or snack, they are delicious just like that, or with cheese. I like them with cheese because is salty and contrasts well with the sweetness of the plantains.

Ingredients:

2 ripe plantains

1 tsp canola or vegetable oil

Optional-cheese (feta if you want a salty cheese such as mozzarella parmesan cheese or grated cheese that melts or any other that melts well)

preparation:

1. Peel and cut diagonally 1 / 3 inch thick.

2. Heat oil in a skillet over medium heat, add the plantains when the oil is hot.

3. The plantains are cooked very quickly, it is important to turn them over so they wont stick and burn , the ideal is that they are golden on both sides.

4. Serve the hot , if you want to add cheese just sprinkle it over the hot plantains.

RELLENITOS DE PLATANO (GUATEMALA) PLANTAIN PLUMPS

One of my favorite dishes among others

ingredients

6 large plantains
2 cups dried beans
2 teaspoons vanilla
1 cup sugar
1 chocolate bar (Abuelita)
2 cinnamon sticks
6 cloves
12 cups water
powdered sugar
cream (optional)
Olive oil or vegetable oil

preparation:

Cook beans in 4 cups water, add sugar and a cinnamon stick, once they are cooked, remove the cinnamon and place the beans in a blender with the chocolate, once they are blend return them into the pot and cook until they become a thick paste, do not forget to move them with a spatula to prevent burning, remove from heat to cool.

Wash unpeeled plantain cut the ends. In a pot with 8 cups water, cook with cinnamon, vanilla and clove. When a knife can pass through a plantain with not much strength the plantain is already cooked, remove from heat, and water, remove the shells being careful not to burn and placed the plantains and the vanilla in the food processor without water, once they are well crushed put the plantain in another pot and cook in low heat and move it with a spatula to prevent sticking to the bottom and burn, must be firm as the dough to make tortillas, remove it from heat and set aside.

When the dough has cool off, take some plantain dough on the palm of your hand and make a thick tortilla cake the size of the palm of your hand, in the center put about a half tablespoon of the of beans and then turn the dough inwards until the bean is covered with plantain dough and the though looks like an oval shape

In a skillet with hot oil fry the oval plantain balls until they are golden in all sides. Serve with cream and / or powder sugar.

I am what I am

The years that I have lived, I have always asked myself why I felt so different, why I didn't like to be touched by certain people, why I felt that being kissed and hugged with no reason was a hipocrecy, I don't know if this happened after I was raped, or before, the truth is, I am different, and being forced to wear dresses, dress shoes and earrings was as dreadful as going to the dentist and being vaccinated. People who ignore the reality of nature judge and hurt people that are different in their standard way of thinking, well I careless what others might think or do because I am finally *coming out of the closet* per say, I am confessing in public what I am, if you don't want to be my friend or my family for this reason, go ahead removed yourself from my life.

Central America Cocada, (coconut homemade sweets)

Cocada with Condensed Milk

1 can sweetened condensed milk

2 equal measures of sugar (use the empty can to measure the sugar)

1 lb freshly grated coconut (or frozen grated coconut, which you can find in Latino markets; it tastes very much like fresh coconut)

1 can evaporated milk

1 can filtered water

4 whole cloves

1 cinammon stick

1 cookie sheet with wax paper

Mix all ingredients together, except the sweetened milk and the coconut, bring it to a boil, once the water turns golden take the cinammon and the cloves out of the water, pour the coconut and the sweetened condensed milk in the water and cook in low heat, keep mixing until the mixture sticks on the spatula and you can see the bottom of the pot, turn off the heat and pour the coconut pudding over the wax paper and spread to one inch thick, and let it cool, once is cold, cut into a 2 inch squares.
(Yields about 20 cocadas)

Guatemalan Cuisine and History

Guatemala is located in Central America. It has an area of 108,890 square kilometers (42,043 square miles), slightly smaller than the state of Tennessee. Because of its consistently temperate climate, Guatemala has been called the "Land of Eternal Spring." Crops such as coffee, sugar, bananas, and cocoa are grown both for consumption in Guatemala and for export. Guatemala, with parts of Mexico and Honduras, occupies the Yucatán peninsula, where the lowland forest of Petén, once the home of the Mayas, is found.

The history of Guatemala is often recognized in three stages: the Mayan Empire, Spanish rule, and the modern republic (which is in existence today). All three have had an influence on Guatemalan cuisine. The ancient Mayan civilization lasted for about six hundred years before collapsing around 900 A.D. These ancient natives lived throughout Central America and grew maize (corn) as their staple crop. In addition, the Maya ate amaranth , a breakfast cereal similar to modern day cereals.

Guatemala remained under Spanish rule from 1524 to 1821. Typical Spanish dishes, such as enchiladas, guacamole, tamales, and tortillas , began making their way into the Guatemalan diet. At the beginning of the twenty-first century, an empanada (meat turnover) could be purchased for about twenty-five cents, chicken tortillas for fifty cents each, and a hot beef sandwich for about seventy-five cents. Other countries and their cultures have also affected the Guatemalan diet, including the Chinese. Most Guatemalan cities and towns have at least one Chinese restaurant.

Guatemala became independent from Spain in 1821, and continues to remain independent. In the late 1800s and early 1900s, banana and coffee plantations were established. Sugarcane became another successful agricultural crop by the end of World War II (1939–1945).


3 FOODS OF THE GUATEMALANS

Guatemala does not have a national dish, but there are many foods that have become a part of the everyday diet. Just as during the time of the Mayans, corn continues to be a staple food. It is most often eaten in the form of a tortilla (a thin corn pancake). These are usually served warm and wrapped in cloth. Black beans ( frijoles) , another Mayan staple, are eaten at almost every meal. They are usually refried ( volteados ), mashed, or simply eaten whole ( parados ). Rice, eggs, and cheese are also widely consumed.

Chicken, turkey, and beef (roasted, grilled, or fried) are the country's most popular meats and are normally accompanied by beans and rice ( frijoles con arroz ). Meats are often served in stews ( caldos ) or cooked in a spicy chili sauce, though whole chickens may occasionally be served with the feet still attached. Pepián , a thick meat and vegetable stew, is a common dish in the area of Antigua (a town just outside of Guatemala City, the country's capital). Seafood is most common along the coasts, and is usually prepared with various spices.

Other popular dishes are bistec (grilled or fried beef), guacamole (mashed avocado with onions and spices), mosh (porridge), churrasco (charcoal-grilled steak), and chiles rellenos (chiles stuffed with meat and vegetables). Fresh fruits and vegetables, such as yucca, carrots, plantains, celery, cucumbers, and radishes, help to keep the Guatemalan diet healthy. However, snacks, such as doughnuts ( donas ), are also widely popular.

Guatemalan coffee, which is most often exported, is considered some of the best in the world. Most Guatemalans, however, tend to drink weak coffee loaded with plenty of sugar. Rich, savory coffee is more commonly found in tourist areas. Aguas , soft drinks, are also abundant. Sweetened fruit juice mixed with either water or milk, called licuado , is a refreshing alternative.


Picado de Rabano (Radish Salad)
Ingredients

* ½ pound radishes (about 20)
* 12 fresh mint leaves, finely chopped
* Salt, to taste
* ¼ cup of a mix containing ⅔ orange juice and ⅓ lemon juice

Procedure

1. Trim the ends and slice the radishes.
2. Combine sliced radishes with mint leaves, salt, and orange and lemon juice mix in a bowl and serve as a salad.

Serves 2 to 4.
Frijoles Negros Volteados (Fried Black Bean Paste)
Ingredients

* 2 cups black bean puree (canned refried black beans)
* 1 Tablespoon oil

Procedure

1. Heat oil over moderate heat in a skillet.
2. Add bean puree and mix well with a wooden spoon.
3. Stir until the puree thickens and the liquid evaporates.
4. Continue until mix begins to come away from skillet and can be formed by shaking the skillet to give a sausage shape.
5. Serve warm with tortillas, cheese, sour cream, or bread.

Guacamole
Ingredients

* 1 ripe avocado
* 1 teaspoon chicken bouillon (or 1 cube chicken bouillon)
* 1 to 2 cloves garlic, minced
* Tomatoes and onions, chopped, to taste (optional)

Procedure

1. Peel, remove the pit, and thoroughly mash the avocado.
2. Add the bouillon and the minced garlic. Mix well.
3. Add chopped tomatoes and onions, if desired.

Serve with tortilla chips.
Spanish Tortilla
Ingredients

* 3 large, white potatoes, thinly sliced
* ¼ cup olive oil
* 1 onion, chopped
* Salt and pepper, to taste
* 4 eggs
* 1 small red pepper, seeded and sliced
* Flat-leaf parsley, minced

Procedure

1. Skins may be left on the potatoes, if preferred. Slice the potatoes very thin.
2. Heat 2 Tablespoons of the oil in a 9- or 10-inch skillet and sauté the potatoes and onion, stirring, until golden brown.
3. Season with salt and pepper.
4. Beat the eggs and gently mix the potatoes with the eggs.
5. In another frying pan, heat the remaining oil and pour in the potato and egg mixture.
6. Cook over medium heat without stirring until set.
7. With a plate, flip over and cook on the other side until browned. Garnish with pepper and parsley.

Arroz Guatemalteco (Guatemalan-Style Rice)
Ingredients

* 2 cups long grain rice
* 2 Tablespoons oil
* 1 cup mixed vegetables (carrots, celery, sweet red peppers, green peas), finely chopped
* Salt and pepper, to taste
* 4 cups chicken stock

Procedure

1. Heat the oil in a heavy saucepan and add rice.
2. Sauté lightly until the rice has absorbed the oil, being careful not to let it change color.
3. Add the mixed vegetables, salt, pepper, and chicken stock.
4. Bring to a boil, cover, and reduce heat to low.
5. Cool for about 20 minutes until rice is tender and the liquid has been absorbed.

Serves 6 to 8.
Cucumber Soup
Ingredients

* 1 Tablespoon vegetable oil
* 1 pound pickling cucumbers (peel off skin, if waxed), chopped
* 1 medium onion
* 1 medium red bell pepper, chopped
* 3 cups low sodium chicken broth
* Ground pepper, to taste
* Pinch of salt (optional)
* ¼ cup plain, nonfat yogurt
* 1 Tablespoon fresh parsley, chopped

Procedure

1. In a large saucepan, warm the oil over medium heat.
2. Add the cucumbers, onions, and red pepper.
3. Cook until all the vegetables are tender, about 15 minutes.
4. Stir in the chicken broth and simmer for 10 minutes, stirring occasionally.
5. Remove from heat.
6. In a blender or food processor, puree the soup until very smooth, and then return it to the saucepan.
7. Bring to a simmer and season to taste with salt (optional) and pepper.
8. Serve hot, topped with a Tablespoon of yogurt and a sprinkling of parsley.

Makes 4 servings.

4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

The majority of Guatemalans (approximately 60 percent) are Roman Catholic. The traditional Mayan religion, however, still exists and is widely popular throughout the country. Both religions have holiday and festival celebrations, although there are several special days throughout the year that are observed by everyone. The country is also home to several minority groups.

Christmas and Easter are two of the most widely celebrated holidays in Guatemala. The days before Christmas are filled with parties and various festivities, including decorating homes with manzanillas (small, yellow fruits) and watching fireworks. Tamales and punch are often served on Christmas Eve.

Holy Week, also known as Semana Santa, is celebrated the week before Easter. Guatemalans dress in colorful costumes to celebrate the week of festivities, which includes floats, music, and all types of food. Fish, chickpeas, torrejas (pastries similar to French toast), encurtidos (spicy vegetables with vinegar), and candied fruits are popular foods during this time. Those of Mayan descent often feast on tobic (vegetable, beef, and cabbage soup), kilim (chicken in a seasoned sauce, served with rice and potatoes), joch (a hot drink made of ground corn, barley, cinnamon, and brown sugar), and cooked fresh fruit, such as peaches or pears. Small doughnuts glazed with honey and cinnamon, called bunuelos (boon-WAY-lows), are popular holiday treats.

The first day of November marks All Saints Day, also known as the "Day of the Dead." Rather than a day of mourning, it is a time to celebrate the lives of loved ones that have passed away. To feel close to the dead, families often have a picnic on top of a loved one's grave.

Children's parties frequently feature pinatas , hollow decorations filled with toys and treats. Blindfolded children attempt to break open the pinata with a stick to release the treats inside. Weddings in Guatemala often feature bell-shaped pinatas that are filled with raw beans, rice, and confetti.

Bunuelos (Fried Fritters)
Ingredients

* 1 cup flour
* 1 teaspoon baking powder
* Pinch of salt
* 1 cup water
* ¼ pound butter
* 3 eggs
* Vegetable oil, for deep-frying

Procedure

1. Stir together the flour, baking powder, and salt.
2. Combine the water and butter in a heavy saucepan and bring to a boil.
3. Remove from heat, and use a wooden spoon to mix in the flour mixture.
4. Mix in the eggs, 1 at a time.
5. Heat the oil in a deep skillet over medium to high heat.
6. Shape the batter into balls about the size of a golf ball.
7. Carefully slip them into the oil.
8. Be sure not to crowd the skillet (cook separate batches, if necessary).
9. Using the wooden spoon, keep moving the bunuelos around so they will puff up and brown evenly.
10. When golden brown, remove them to a plate lined with paper towels.
11. Top with cinnamon sugar or powdered sugar, or serve with a side of honey.
12. Serve warm.

Makes about 30 bunuelos.

Hot Christmas Punch
Ingredients

* 8 cups apple juice
* 8 cups cranberry juice
* 5 cinnamon sticks, broken
* 5 oranges, sliced ¼-inch thick

Procedure

1. Place all ingredients into a large, stainless kettle and bring to a boil.
2. Reduce heat and simmer 45 minutes to 1 hour.
3. Strain and serve hot.

Serves 8.

5 MEALTIME CUSTOMS

Guatemalans who live in urban areas generally eat three meals a day. Breakfast most often consists of coffee, eggs, beans, or toast with marmalade. Lunch is traditionally the largest meal. Soup is often served, followed by meat, rice, vegetables, and a simple salad. Fresh fruit or pudding may follow the meal. Dinner, eaten around 7 or 8 P.M., usually includes such foods as sweet bread, beans, artichokes, rice, lamb, or grilled snapper. Fried plantains, flan (caramel custard), or fresh fruit are popular desserts.

A rural diet normally contains more simple ingredients. The day may begin with coffee, black beans, and tortillas. A midmorning snack around 10 A .M. may be atole , a sweet corn drink. Following a traditionally large lunch, another snack, such as coffee and a sweet pastry, is usually enjoyed around 4 P.M. Eggs and vegetables often accompany black beans and tortillas (often made by combining ground cornmeal with lime juice) for dinner. Extremely poor Guatemalans sometimes eat little more than corn, beans, and fruit.

When guests are invited for dinner in a Guatemalan home, it is polite to bring a small gift to the hosts, such as candy or flowers, but most people prefer that the guest simply bring dessert.

Those dining at a restaurant will have several options for international cuisine: Spanish, Mexican, French, Italian, Chinese, Caribbean, and Mediterranean, to name a few. A 10 percent tip is suggested at most restaurants.

As an alternative to traditional food, American fast food chains have established themselves throughout the country. They provide quickly prepared meals and are relatively inexpensive. As of 2001, several of the most popular American chain restaurants existed in Guatemala, in addition to other chains.
Pepinos Rellenos (Stuffed Cucumbers)
Ingredients

* 2 to 3 cucumbers
* ½ lime
* 1 red pimiento chile (red pepper)
* 1 small (3-ounce) package of cream cheese
* 1 Tablespoon cream
* 1 Tablespoon basil
* 1 Tablespoon green onions, chopped
* 2 garlic cloves, chopped
* Salt and pepper
* Pinch of paprika

Procedure

1. Cut the cucumbers down the middle, lengthwise, peel and remove the seeds.
2. Rub the cucumbers with lime juice, and salt and pepper.
3. Cut the red pepper down the middle, remove the seeds, and dice into small pieces.
4. Combine the cream cheese and cream together with the remaining ingredients and mix well.
5. Fill the cucumbers with the mix and refrigerate for 2 hours.
6. Cut into slices and serve. (May be served on a bed of lettuce leaves.)

Serves 6 to 10.
Mantequilla de ajo casera (Garlic Butter)
Ingredients

* ½ pound unsalted butter, softened
* 6 garlic cloves, chopped
* 1 teaspoon parsley, chopped
* 1 Tablespoon lemon juice
* Salt and pepper, to taste

Procedure

1. Mix the ingredients in a bowl using a wooden spoon.
2. When well mixed, place on aluminum foil and form into a ball.
3. Refrigerate and use as desired.

Pepinos Rellenos combine the cool firm flesh of the cucumber with a soft, creamy, flavorful filling.


Pan de Banano (Banana Bread)
Ingredients

* ½ cup butter
* ½ cup sugar
* 1 pound ripe bananas (about 2 or 3 large)
* ½ teaspoon salt
* 1 teaspoon cinnamon, ground
* 1 Tablespoon lemon juice
* 1 egg, beaten well
* 1½ cups flour
* 2 teaspoons baking powder

Procedure

1. Preheat oven to 350°F.
2. Soften the butter to room temperature and mix it with the sugar in a mixing bowl until light and fluffy.
3. Mash the bananas and add it to the butter and sugar mixture.
4. Add the salt, lemon juice, cinnamon, and egg.
5. Sift the flour with the baking powder and slowly add it to the liquid mixture.
6. Pour the batter into a greased loaf pan, approximately 9 x 5 inches.
7. Bake in oven for 1 hour, or until a toothpick inserted into the center comes out clean.
8. Serve with honey as a cake bread, or as a dessert with cream or ice cream.

A slice of banana bread is a simple snack; when served topped with butter or honey, it is an accompaniment for a salad or light meal; when topped with whipped cream or ice cream, it becomes dessert.
A slice of banana bread is a simple snack; when served topped with butter or honey, it is an accompaniment for a salad or light meal; when topped with whipped cream or ice cream, it becomes dessert.

6 POLITICS, ECONOMICS, AND NUTRITION

About 17 percent of the population of Guatemala is classified as undernourished by the World Bank. This means they do not receive adequate nutrition in their diet. Of children under the age of five, about 27 percent are underweight, and more than 50 percent are stunted (short for their age).

It is estimated that the poorest half of the population gets only 60 percent of the minimum daily caloric requirement. Malnutrition, alcoholism, and inadequate housing and sanitation pose serious health problems.

Jose Luis A'lvarez, My Grandfather the Artist

PrensaLibre.com the News paper in Guatemala describes him as "The Master of Light"

By Lucia Herrera

http://www.prensalibre.com/pl/2008/febrero/18/220767.html

translated by:Azul

" Antigua Guatemala was his dream before he ever seen it, and came to the town for the first time when he was 20 years, in 1938. He fell in love with the town and in 1976 moved in, and have painted even the most hidden places".

José Luis Álvarez was born in the City of Guatemala in (June3rd) 1917; when he was 14 he was in a workshop of commercial painting, and at 15 he starts his artist studies in the University of Fine Arts (Escuela de Bellas Artes.) Some of his teacher Masters were Humberto Garavito, Enrique Acuña and Tejeda Fonseca, among others. From that point in his work he has been recognized as one of the best landscape artist that Guatemala has ever have, mostly from the colonial city.

“I used to dream of Antigua and Quetzaltenango. I came for the first time to Antigua in 1938 and came many times afterwards to paint it, but came to be closer to it when I came to work hired by the arkbishop to San Juan el Obispo, and in 1976, after the earthquake , I came to live here, and brought my workshop of image restorations", says José Luis Álvarez, who studied restoration with UNESCO, this specialty of his career led him to do many important jobs in restauration, wood sculpting and gold leaves on wood for churches and private parties.

He's got the gift of light

The photo journalist Ricardo Mata commented: “Mr. José Luis is the landscapists of Antigua or Antiguan Paint Artist, although he was not born in Antigua, was one of the first Landscapist who came out to paint the streets of the Colonial city”.

In the beginning he used to go around the streets on bicycle, but later on he bought a moped Honda. "It was very charming to watch him on it, he used to seat on it every day to paint, he used to seat on it and placed his canvas on an easel covered with a beach umbrella".

“For me, Antigua has been favorable and friendly, its people had estimulated me mostly, they are very special" commented Jose Luis A'lvarez.

The book Artistic Jewels of the Bank of Guatemala-(Joyas artísticas del Banco de Guatemala) it says "The Master teacher has been recognized for his constant dedication to the landscape and natural eco system of Guatemala, of the impressionist style. His work translates to his interest of the chromatic harmony, the definition of themes and the objectivity of the pictorial language. He has ignored the changes that were constant of the art through the years on the 20th Century, staying permanently on his personal style on the serenity of the artistic world" because one of his mostly known painting "El Corte del Cafe" (The Harvesting of Coffee) is on the the back of the Q50.00 quetzales bill. "I used to work for the bank, "Banco de Guatemala" doing restoration and framing of paintings and they asked me to do this painting for them", says Jose Luis A'lvarez.

The art critic Guillermo Monsanto comments that "the most important characteristics of the Master's paintings is the way he captures the light. If he goes out to paint at 10 in the morning he will be back the next morning at the same time, until he finishes it, this way he will captures all the colors on his paintings: he is careful in all the details".

About the color comments Mata: "The transparency that he gives to his oil paintings is impressed. They look like water colors, the softness of his work haven't been imitated by any one is his uniqueness".

Precious Art

Although Jose Luis Álvarez didn't evolved over the events that happened on the 20th Century, his work have not created controversy, to the contrary his style has survived invariable changes of his light technique.

Among his favorite places in Antigua, is the streets Calle de los Pasos, Vía Paquita, El Calvario and the ruins Ruinas de San Jerónimo. “In Antigua, anywhere you stand you may look anything good to paint" says the Master Teacher

Throughout his career he has been homage with a diversity of awards and recognitions, among the ones he most remembers are: A second place on the November Art Exposition, Three first places, in other times in Quetzaltenango.

Because of his "charming attitude" says Monsanto, the Artist had been appreciated and respected in the Art world and by collectors.

Mata adds: “He is a very humble person, humble when he talks and expresses himself. He is not arrogant, he is a man with all the gifts God gave him, the reason why we all love him"

At present, with more than 90 years of age and some health problems, Mr. Jose Luis A'lvarez still has been seen painting his canvases on the streets of Antigua. At the moment of that he was interviewed for this article he was painting jacarandas that are on the old Compañía de Jesús, something he conciders a gift. "I thank God to permit me live in Antigua, I am in love with it".